Natural Machines: Bringing Foodtech to Your Kitchen

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The Modern Health Nerd Podcast, Episode #34

Could 3D food printers be the next “must-have” kitchen appliances? Lynette Kucsma of Natural Machines sees it happening!

From enabling healthier food choices to opening up new opportunities in personalized nutrition, Natural Machines is looking to bring the benefits of 3D-printed food to the kitchens of the future.

In this episode, we geek out about:

  • How making 3D food printers household items can accelerate the decentralization of the food system
  • Benefits of 3D food printing for health and ...
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Tyler Mayoras: Making Plant-Based the Healthiest Choice (with Beans!)

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The Modern Health Nerd Podcast, Episode #33

Can a whole-food plant-based revolution start in the frozen food aisle? Tyler Mayoras of Cool Beans sees the transition coming—and believes it can grow across the plant-based space.

With simple ingredients and upbeat branding, Cool Beans wraps are making it easier to eat whole plant foods on the go. But for Tyler, that’s only part of a bigger picture that includes everything from regenerative agriculture to better-for-you plant-based products.

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Midnight Harvest: Combining Innovation and Sustainability to Unlock the Power of Mushrooms

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The Modern Health Nerd Podcast, Episode #31

Is growing mushrooms farming or science? For Matt Hall of Midnight Harvest, it’s both.

From attempting to cultivate morels in a sterile environment to the ins and outs of how Midnight Harvest’s gourmet mushroom growing process, Matt is dedicated to blending innovation with sustainability to unlock the full potential of mushrooms.

In this episode, we chat about:

  • Matt’s journey to becoming a mushroom farmer in northern Michigan
  • How training dolphins prepared him for growing mushrooms
  • How to differentiate yourself ...
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Moku Foods: Helping the Environment, One Bag of Jerky at a Time

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The Modern Health Nerd Podcast, Episode #30

Can mushroom jerky save the world? Maybe not on its own, but Matt Feldman from Moku Foods believes it’s a small step that can have a significant impact.

In this episode, we get ‘shroomy about:

  • Matt’s inspiration for Moku and how he settled on king oyster mushrooms as the perfect foundation for his plant-based jerky
  • The setback that turned out to be a blessing in disguise for Moku’s product development
  • Why Moku focuses on clean-label, allergy-friendly ingredients
  • The positive ...
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